Daily Cupcake Recipe

Recipe for Friday, May 27th, 2011:
Nectarine Cupcakes with Cream Topping

Recipe via Martha Stewart

Prep time: unknown
Bake time: 25 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• Salt
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)

Ingredients [Cream Topping]:

• 1 cup cold heavy cream
• 1/2 cup sour cream
• 3 tablespoons sugar
• 1 medium nectarine, halved, pitted, and very thinly sliced

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees. Line a standard muffin tin with baking cups.

Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.

Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Make topping: Whisk together cream, sour cream, and sugar to medium peaks.

Top cupcakes with a dollop of cream and nectarine slices.